Fermented Cilantro Lime Jalapeños (raw, probiotic, vegan, paleo, keto, Whole30)
Preserve summer’s harvest of jalapeño peppers and add gut-healthy probiotics to your Mexican-inspired meals with Fermented Cilantro Lime Jalapenos! These probiotic peppers are totally raw, vegan, paleo, keto, and Whole30, perfect for topping healthy tacos, nachos, fajitas, and more!
If you asked me my favorite flavors, I’d happily and honestly include cilantro and lime on the list… right up there with chocolate, orange, and lemon!
Bright, clean, sharp, and refreshing… that’s how I’d describe cilantro and lime. They have this amazing ability to lift just about anything you put them in!
And, as if jalapeños needed lifting… I’ve added bright cilantro and fresh lime to my fermented peppers to take them up a bazillion notches! (Love cilantro? You gotta try my Fermented Cilantro Chimichurri!)
These Fermented Cilantro-Lime Jalapeños are the gut-healthy, probiotic food you absolutely NEED to top allllll your Mexican-inspired meals. Think nachos, tacos, enchiladas, fajitas, salsa verde chicken, even ranchero beans! These fermented peppers are IT!
Plus, if you’re anything like my family — and want hot sauce or peppers on everything — you’ll want to keep a jar of these fermented cilantro-lime jalapeños in the fridge at all times for other, non-Mexican foods that also love a bit of spice… Like hearty soups, chili, baked potatoes, even Asian meals!
Learn More About Fermenting!
Fermenting is not only a wonderful way to add beneficial probiotic foods to your diet, it’s also a great way to preserve a bountiful harvest! By leaving foods raw, but allowing their own naturally occurring bacteria to proliferate, you create a preserved food that will last for months. No need to throw away produce… ferment it instead!
The first book I ever read on fermenting was Nourishing Traditions. This cookbook-information book hybrid has been the most invaluable printed resource I’ve ever owned when it comes to the basics of making nourishing, whole foods from scratch for my family. I think every home should have a copy of this book!
Second, I love the approach Sandor Katz takes in his book Wild Fermentation. Rather than using whey (like Nourishing Traditions), Katz ferments with salt and allows ferments to culture for longer periods of time than Nourishing Traditions.
Finally, how about an eCourse? In Traditional Cooking School’s Lacto-Fermentation eCourse, I learned how to ferment all sorts of things: from kombucha and kefir to sauerkraut and chutneys! Anyone who’s serious about fermenting (and fermenting the right way) should go through this course.
Fermented Jalapeno Pepper Recipe FAQs
Can I control the spice level?
Love super hot peppers? Simply slice the jalapeños and ferment. Need less heat? Either cut the peppers in half and remove the seeds or use a de-seeding tool like this to remove cores from whole peppers.
Why doesn’t your recipe call for any sort of starter culture, whey, etc.?
Because it’s not necessary! Traditional vegetable ferments were not made with any sort of starter culture. The vegetable, water, and salt is all that’s needed. I make my Fermented Dill Pickles the same way!
How long should I fermented these peppers?
Rate of fermentation depends a lot on the temperature of your house. If your home is cooler, fermentation takes longer. Fermentation happens more quickly in a warmer environment.
You’ll likely need at least 48 hours, even if your house is warm. But, don’t be afraid of letting your peppers ferment longer, especially if your kitchen runs on the cool side.
Are the peppers supposed to change color?
Yep! This is part of the process. The color will go from the bright, vivid green of fresh jalapenos to a duller, more yellow color.
What about mold?
Given the properties of jalapenos plus the added salt, your peppers are very unlikely to mold during fermentation. Still, I’d be lying if I said mold was impossible. You can check for anything fuzzy and white, green, or blue-green when you burp the jars.
If you see a spot of mold, simply use a spoon to remove it. If the jar continues to grow mold, you can stop the fermentation by transferring to the fridge. If the entire surface of the liquid is covered in mold (unlikely), it is best to throw out the ferment.
Try Fermented Cilantro Lime Jalapenos On…
- Super Simple Salsa Verde Chicken
- Instant Pot Green Chile Chicken Chowder
- Instant Pot Bacon-Jalapeño Baked Beans
- Bacon & Green Chile Mac ‘n Cheeze
- Easy & Spicy Instant Pot Jambalaya
- Instant Pot Mexican Beef Stew
Now, let’s make the best fermented peppers ever!
Fermented Cilantro-Lime Jalapeños
Preserve summer's harvest of jalapeño peppers and add gut-healthy probiotics to your Mexican-inspired meals with Fermented Cilantro-Lime Jalapeños! These probiotic peppers are totally raw, vegan, paleo, keto, and Whole30, perfect for topping healthy tacos, nachos, fajitas, and more!
- fresh jalapeno pepperssliced 1/4" thick
- 1/2cuppacked chopped cilantro
- 4 to 5clovesgarlicsliced or minced
- filtered water to fill jar
- Start with a clean working surface, knife, cutting board, jar, and hands.
- Slice jalapenos and place in a quart-size Mason jar until about 3/4 full.
- Next, add chopped cilantro, garlic, lime juice, and salt.
- Fill with filtered water to cover the peppers, leaving about an inch of headspace in the jar.
Place the lid on the jar and leave to ferment at room temperature for 48 to 96 hours. (See Recipe FAQs)
- Burp the jar once per day (or more if your home is warm).
- Transfer the peppers to the fridge and enjoy for months to come!
More Gut-Healthy & Delicious Ferments You’ll Love…
- Naturally Fermented Jalapeño Peppers
- Fermented Cilantro Chimichurri
- Old-Fashioned, Crunchy, Fermented Garlic-Dill Pickles
- Ginger-Turmeric Kombucha
- How to Flavor Kombucha with Frozen Fruit
- Homemade Fermented Sparkling Apple Cider
- Hydrating Pineapple Mango Switchel
Do you preserve produce with fermentation? What’s your favorite ferment?
Originally published on May 20, 2018. Updated images and text on April 13, 2020.